This brightly flavored chicken and rice soup is popular in Greece. The name, Avgolemono, means "egg-lemon", referring to two of its staple ingredients. With the addition of a green salad, it makes a delicious satisfying dinner. It has plenty of chicken and rice and a rich creamy texture, despite having no cream in it. The lightness comes from the lemon. Very easy, cheap and quick! Try it!
As with all egg-thickened sauces and soups, it’s important not to let the soup boil; if it boils, the eggs will curdle.
What we will need
1 small onion, peeled 1 small rib celery, trimmed (if you like) 1 small carrot, peeled 1 tablespoon of olive oil 2 medium-size, boneless and skinless chicken breasts, or chicken leg (only the filet) 4 cups, chicken stock or chicken flavor cube 2 tablespoons, chopped flat-leaf parsley (if you like) 1/3 cup, raw white rice 2 eggs 4 tablespoons, fresh lemon juice salt and black pepper
How we do it
![kotosoupa2.jpg](/assets/components/gallery/connector.php?action=web/phpthumb&ctx=web&w=650&h=0&zc=0&far=&q=90&src=%2Fassets%2Fgallery%2F188%2F792.jpg)
First, mince the onion, celery, and carrots
![kotosoupa3.jpg](/assets/components/gallery/connector.php?action=web/phpthumb&ctx=web&w=650&h=0&zc=0&far=&q=90&src=%2Fassets%2Fgallery%2F188%2F789.jpg)
In a medium saucepan, heat the oil. When the oil is hot, stir in the minced onion, celery, and carrot, and sauté until the vegetables are softened, about 5 minutes. After that, add the chicken cubes, the stock and the parsley.
![kotosoupa4.jpg](/assets/components/gallery/connector.php?action=web/phpthumb&ctx=web&w=650&h=0&zc=0&far=&q=90&src=%2Fassets%2Fgallery%2F188%2F791.jpg)
Let the mix to a boil. Stir in the rice, cover, and reduce the heat as low as possible. Cook the soup covered, until the rice is tender (about 15 minutes).
![kotosoupa5.jpg](/assets/components/gallery/connector.php?action=web/phpthumb&ctx=web&w=650&h=0&zc=0&far=&q=90&src=%2Fassets%2Fgallery%2F188%2F790.jpg)
In a bowl, mix together the eggs and lemon juice, until the mix is smooth.
![kotosoupa8.jpg](/assets/components/gallery/connector.php?action=web/phpthumb&ctx=web&w=650&h=0&zc=0&far=&q=90&src=%2Fassets%2Fgallery%2F188%2F793.jpg)
Slowly whisk about 1 1/2 cups of the hot broth into the egg-lemon mixture, beating constantly. Stir the warmed egg mixture into the soup.
![kotosoupa6.jpg](/assets/components/gallery/connector.php?action=web/phpthumb&ctx=web&w=650&h=0&zc=0&far=&q=90&src=%2Fassets%2Fgallery%2F188%2F795.jpg)
Heat gently but do not allow the liquid to boil. Serve at once or keep warm over very low heat.